1 medium red bell pepper, stemmed, seeded and chopped
3 large stalks celery, diced
1 medium bulb fennel, chopped
1/3 cup fresh basil, chopped
1/2 cup fresh oregano, chopped
1/4 cup parsley stems, chopped
1/4 teaspoon dried rosemary, crushed
1 tablespoon fennel seeds
1 tablespoon coarse salt
1 teaspoon freshly ground black pepper
1 cup fresh ripe tomatoes, diced, or peeled and diced canned tomatoes
Cooked pasta or rice
Soak the cannellini, kidney and garbanzo beans, lentils and peas in lots of water
to cover overnight. The next day, cook in 3 cups water 20 minutes; skim the foam
from the top. Do not drain.
Simmer the potatoes in 1 cup broth 15 minutes; set aside. (Do not drain either
In a heavy-bottom 8-quart pot heat the olive oil over medium heat. Add the onion,
garlic, bell pepper, celery and fennel; sauté until the onions are golden. Add the
basil, oregano, parsley, rosemary, fennel seeds, salt and pepper; add simmered beans,
undrained potato and vegetables, and tomatoes. Simmer 1 hour, stirring occasionally.
Add a little more broth if needed.